Skillet Tomatoes, White Beans, Spinach & Crispy Feta Cheese

This vibrant skillet dish, inspired by Nargisse Benkabbou, from NYTimes Cooking and modified by Jeanne Rosner, brings together juicy cherry tomatoes, creamy white beans and fresh spinach for a deeply satisfying, veggie-forward meal. As the tomatoes cook down with garlic, thyme, red chili flakes, hot honey, and cilantro, they become saucy and rich—creating the perfect base for the rest of the ingredients. Cannellini beans and spinach are stirred in and simmered for just a few minutes, allowing the beans to warm through and the greens to gently wilt without losing their color or texture. The result is a warm, flavorful mixture that’s both comforting and nourishing.

What takes this dish over the top is the broiled feta, arranged in slices over the tomato-bean mixture and crisped to golden perfection in the oven. Just before serving, it’s finished with a drizzle of hot honey, extra cilantro and a pinch of red pepper flakes for brightness and a little kick. Served with a whole grain like farro, it’s a satisfying one-pan meal that’s easy enough for a weeknight, yet elegant enough to serve to guests.